Ok..yes it’s pink there’s a good reason! I rarely, if ever eat canned tuna. But every now and then I like it. Or let’s face it I’m super lazy and this took all of ten minutes from start to finish to make! Ready for the recipe?
{Oh P.S I served it over a salad w/ oil and lemon juice for dressing}
This served two people…so adjust accordingly as needed! Let’s talk about tuna quickly – I use the canned tuna that’s in water and is Tuna only… Starkist makes the one that I bought {in a gold can}. You can get wild caught tuna in a can too, but that costs almost $4.00/can…can’t afford that. The Starkist was $1.39/can. So I go with what I can afford!
Ingredients:
• 2 Cans of Tuna
• 3 beets in vinegar {I buy them ready to go – See note below about them}
• 1/2 a Green Apple – diced
• 1 batch homemade mayo
• 1 small onion, finely diced
• Salt, Pepper + dried Rosemary
• Lemon Juice {I used a little less than 1/2 a lemon}
• A Squirt or two of yellow mustard
How To:
• Make your mayo – then chop up your beets, apple and onion
• Drain your tuna, then add everything together in a bowl
• Add your mayo, spices, lemon juice and mustard — mix well
Boom, all done. Easy right?
LOVE Beets info- These are my new favorite thing to buy {and Mr. Not So Paleo likes them too!} …they’re three dollars-ish at the grocery store. They comes with 5 or 6 of them and I use them on top of salads, at breakfast, for snacks with chicken. They’re yummy and quick and not too expensive and I can avoid having to cook them and turn everything pink!
Happy Tuesday!
I know.. you’re sitting there in shock right now, I’m actually doing a seafood recipe. Some of you know and some might not, but I’m allergic to shellfish so I avoid it generally. But I happen to live with a man obsessed with seafood. So yesterday at the grocery store I was like “how about I make you some shrimp tomorrow”. To say it was like Christmas for him is an understatement! So here’s a really quick basic shrimp recipe that is super yummy {or at least that’s what Mr. Not So Paleo says}!
• 1/2 lb of medium shrimp, raw
• Parsley {fresh is better but dried totally works}
• In a pan get some butter melting {or Ghee} {or you could use olive oil if you don’t want to do butter…which is what I did!} {I don’t recommend coconut oil here because it’ll over power your dish}. Put in your shallots and garlic, let that cook for just a few minutes, you don’t want a ton of color on it so just go slow.
• Toss in your shrimp and let it start to cook, add in the juice of one whole lemon and sprinkle of parsley a dash of salt and some pepper.
• **** When your shrimp are literally a few seconds from being done {Done = pretty in pink}, turn off your stove and move pan to a different burner. The heat from your pan will finish cooking them all the way through. That way you don’t have tough over done shrimp!
• After it’s on your plate I like to drizzle with some oil and a few more cracks of pepper.
{The cooking times {from adding your butter in the pan} is roughly 5 minutes or less depending on how many shrimp you have to cook}
As you can see I put his shrimp over a bed of rice.
*I bought the minute rice cups you stick in the microwave for 1 minute, saved so much time {I popped it into the microwave when I put the garlic + Shallots in the pan so it was waiting for me when the shrimp was done!}
Erm.. not yet I swear, I posted this on facebook but wanted to give it a home here too!
If you have any holiday questions, need help converting a recipe paleo, blending paleo and non-paleo people into one dinner, or whatever else you can think of let me know! Leave a comment here, on facebook, or email me { liz@paleoonabudget.com } I’m going to do a series of blog entries at the start of November and answer all the questions!
I’m also going to come up with a great rough break down of how we do things around here and what we make {Because we blend non-paleo and paleo for thanksgiving 
} and how I try to save money doing it all!
And please please please don’t be shy! Send the questions in!
So I finally found fresh wild caught salmon at the grocery store… I think I literally jumped for joy…. yeah…probably.. and it was only $7.99/lb. Now it wasn’t the cream of the crop or anything, it wasn’t the worlds prettiest cut, and I had to de-bone most of it… but oh man was it worth it. I also made a super yummy fresh salad to go with it… It reminded me of a panzenella salad {Italian Salad that uses Day old bread}, So I’m going to do that one in a separate post because I’ve done a few variations on it and I want to list all of them and not cloud up my salmon!
And get the wild caught if you can, yes it’s a price tag difference, but when it comes to fish it makes a huge difference in quality/flavor/everything about it. Trust me on this one!
Ok Ready? Super simple yummy salmon?
Ingredients:
• 1lb Wild caught Salmon {with skin}
• Handful Raw Almonds
• Extra Virgin Olive Oil
• Salt
• Pepper
• Italian Seasoning {If you want}
• Fresh Lemon
How to:
• Preheat Oven to 350 degrees
• Make sure all of the bones are out of your salmon, Run your fingers all around the cut of it just to make sure {no one likes eating salmon bone…}
• Pat your salmon dry with a paper towel.
• Put your almonds in a little sandwich bag, and use a blunt object to smash them to pieces {I used a mug…. this is great if you have pent up anger at all!}. I chopped ‘em up some what fine, somewhat not chunky.. I like a bit of texture so I didn’t want it even… But heyy that’s me.. If you like even… I’d grab the food processor and use that to chop it up {But I hate dishes, and using the food processor would just = one more which is so not cool}
• Dump Almond bits into a small bowel, add a pinch of salt, few cracks of pepper {depending on how you like it} and if you want a wee bit of Seasoning of some kind… I like it, you might not, really it’s whatever floats your boat!
• Put your Salmon in a baking dish {so it’s skin side down and you’re looking at it’s cute little pink other side}, drizzle a little bit of olive oil on top and massage it in a bit so your salmon is evenly coated
• Put the Almond Topping on top, layer as much or as little as you want on there, it’s really just to give you some texture/crunch/flavor!
• Bake uncovered between 10-15 minutes {mine took 15}. You want the salmon to be “flaky” {ish} when done.
• When it’s out of the oven, squeeze some fresh lemon juice on top, little bit of more cracked pepper… you’re done! That’s it! Go, eat it, now……
So that 1 lb of Salmon, fed both of us…. and we barely finished it… and we were wicked starved… like wicked wicked hungry… So yeah.. It’s filling and good for you! Get those Omega-3s in People..
I want to say all in all this Cost me.. $9.00 {just the salmon not including the salad} to make.. Which is $4.50/person. Not to shabby for a salmon dinner if you ask me! You might have left overs.. which makes it an even bigger bang for your buck
On a totally separate note ….. It’s been super hot out recently.. Make sure you guys keep up with staying hydrated! And if you’re looking for a good WOD recovery or just something other than water for the heat that will help balance you out try some Coconut water! Just make sure it’s just coconut water.. no other craptastic stuff in it!
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